Grilled Crab Cakes

A black camp plate with two crab cakes and a side of sweet potato wedges.
This recipe is for brand affiliate Grillgrates

Using fresh or canned crab these grilled crab cakes are easy to make and fun to cook outdoors whether it is in your backyard or out camping. To make these truly special, you can use fresh-caught crab. 

Crab cakes are a favorite for many folks and can be served as an appetizer or main dish. They can be served with a side of vegetables or salad, and even eaten in a sandwich.

These crab cakes have been cooked on the grate side of the GrillGrates but you can also flip them to give a flat top griddle effect. Alternatively, they can also be cooked in a skillet.

Swipe to see all photos
Three freshly made crab cakes having just being added to the grill to cook.
Carefully shape the crab cakes for the grill, making them slightly thicker than normal so they don’t fall apart on the GrillGrates.
Three crab cakes on the grill with crossing grill lines on the top.
To cook the crab cakes all the way through they are turned about 80 degrees so the heat is still cooking but the grill lines don’t become burn lines.
Raw crab cakes sitting on a white plate waiting to be cooked.
The crab cakes should be chilled if there is an extended time between making and cooking, otherwise they are prone to falling apart.
A black camp plate with two crab cakes and a side of sweet potato wedges.
The crab cakes can be served with a side of vegetables or salad.

Grilled Crab Cakes Recipe

1
reviews
This recipe is for brand affiliate Grillgrates.
A black camp plate with two crab cakes and a side of sweet potato wedges.
Using fresh or canned crab these Grilled Crab Cakes are easy to make and fun to cook outdoors whether in your backyard or out camping.
Preparation 25 minutes
Cook 15 minutes
Ready in 40 minutes
Servings 8 Servings
CourseMain Dish
InfluenceGlobal
DifficultySeasoned
MethodGrill

Ingredients

  • 1 pound lump crab meat
  • 1 cup Panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon hot sauce
  • 1/2 tablespoon Cajun seasoning
  • 1 large egg, beaten
  • 1 tablespoon minced red onions or shallots
  • 2 tablespoons vegetable oil, for grilling

Equipment

Directions

  • Preheat the grill to 400 degrees F (205 degrees C).
  • Flake the crabmeat into a large bowl. Add the breadcrumbs, mustard, mayonnaise, hot sauce, Cajun seasoning, egg, and onions. Mix well, but be careful not to overwork the cakes.
  • Divide the mixture into 8 balls. Flatten each one into a cake.
  • Lightly brush the cakes with the oil.
  • Place the cakes on the preheated grill and cook for 3 minutes. Carefully lift and twist each cake to get a diamond-shaped sear. Cook for 2 additional minutes.
  • Flip the cakes and cook for 4 to 5 minutes on the other side.
  • Remove from the grill to a serving platter and serve immediately.

Nutritional Information

Sodium: 590mgCalcium: 46mgVitamin C: 5mgVitamin A: 263IUSugar: 1gFiber: 1gPotassium: 156mgCholesterol: 45mgCalories: 130kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 3gSaturated Fat: 1gFat: 6gProtein: 12gCarbohydrates: 6gIron: 1mg

More Crab Recipes

Popular Recipe Ideas

Michael Dellaporta

About Michael Dellaporta

Michael Deallaporta grew up in his mother’s restaurants. Like all good chefs, he started as dishwasher. He attended The New England Culinary Institute after high school, and then landed in Vail, CO. He worked his way up from line cook to executive chef and then went on to own and run his own catering business.

Learn more about Michael Dellaporta
fire background
Signup to our newsletter today!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments